Ingredients for Pepper Salad:
Halve the peppers, remove the seeds, peel and white inner skin. Place the halved flowers, cut side down, on a baking sheet. Bake in the oven for a few minutes until the skin is blackened and crispy. Remove from the oven and cover briefly with a cool, damp towel. The skin of the peppers is then easily removed and the peppers are cooked well. Cut the peppers into thin slices and season with olive oil, balsamic vinegar, lemon juice, sugar, salt and pepper. Marinate for at least 1 hour. If you want, you can add fine garlic cloves fried in olive oil.
Ingredients for noodles:
Cook the pasta in salted water, drain and toss in a pan with a little olive oil. Remove the rosemary needles from the cloves and chop them finely.
Cut the bacon into wider slices. Peel the onion and garlic and make the garlic as well. Add and chop the chile. Heat the olive oil in a large pan and fry the prepared ingredients. Add the broth and stir a little.
Clean the rocket, cut into pieces and add to the pan. Beat the eggs and add a little salt, then put them in a pan and let them melt. Always stir the pasta-egg mixture a little so that the eggs are well distributed. Finally turned around. To do this, put the mass on a lid and put it back in the oven on the upper side.
Place the marks on a plate and top with the paprika salad. Drizzle with olive oil and sprinkle with chopped rosemary sprigs.
